Craig Cormack’s pea and ham soup Recipe

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Craig Cormack’s pea and ham soup

Craig Cormack shares this recipe for pea and ham soup. A gourmet take on the hearty original, this soup is perfect for a winter dinner party.

Serves: 4

Preparation time: 1.5 hours

Cooking time: 1 hour

Ingredients

250g frozen peas

1 onion

60g butter

200ml water

For the ham garnish:

1 smoked, boiled ham hock

1 sprig thyme

1 thinly sliced onion

1 clove garlic

1 punnet of quartered button mushrooms

10ml olive oil

For the pea salad:

1 sliced onion

1 diced tomato

15ml olive oil

50g fresh peas

salt and pepper

pea shoots

(optonal) truffle oil

Method

In a pot sauté the onions in butter till soft. Add the peas and simmer for 15 minutes, then blend and puree to a thickish consistency. Add the stock from the ham hock to give it a slight smokiness.

In a separate pan, sauté the onions in olive oil and garlic for 5 minutes on a low heat. Add the mushrooms and thyme. Tear chunks off the pre-cooked ham hock and mix well. Season if necessary. Wrap the mixture in cling film and roll into a cylindrical shape. Set for 1 hour and slice through the plastic, taking care to take the plastic off afterwards. Place in the soup.

In a mixing bowl, add the salad ingredients, season and serve on the ham terrine. Garnish with the pea shoots and finish with truffle oil.